Comments on: Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”)

By: Audrey

Audrey — Mon, 16 Dec 2024 07:37:22 +0000

Great questions! My preferred technique is to use a largish, japanese “smooth” knife. Usually freshly sharpened. I will typically put the tip down first, just beside the croquant log, and then in one swift and quick motion, slice down (like using a paper cutter). Yes, on occasion you’ll get a “bad” cut due to a nut, but those get to be eaten on the spot 🙂

Hope this helps!

By: Anonymous

Anonymous — Sun, 15 Dec 2024 11:26:50 +0000

Audrey, I have a more specific question re the slicing as I love making biscotti and know the slicing can be a challenge as to both timing and type of knife. To confirm, you are using a smooth slicing knife, not a bread or serrated edge? Also, when you say quick motion, are you just pressing down hard once as opposed to “a sawing” motion? I know whole almonds can be tricky to get a clean cut.

By: Audrey

Audrey — Fri, 15 Dec 2023 17:33:25 +0000

In reply to Stephanie Fahey.

You’re right, Stephanie… These cookies just seem to be enjoyed by everyone – especially those who love dunking something in their coffee! So glad you and your family (and friends) enjoyed them so much. 🙂

By: Stephanie Fahey

Stephanie Fahey — Fri, 15 Dec 2023 16:54:03 +0000

I made these last year around holiday time and they were so popular with my coffee crazed daughters that I immediately made a second double batch. They are easy to make and wonderful to eat! These would be a wonderful gift for friends an neighbors as well.

By: Audrey

Audrey — Tue, 07 Sep 2021 11:05:05 +0000

In reply to Margaret Dovigo. Amazing, thank you for your feedback!

By: Margaret Dovigo

Margaret Dovigo — Mon, 06 Sep 2021 22:43:28 +0000

Hello! I made these cookies yesterday. They are delicious and delicate! I will be bringing them to my French friends who come form Provence. I hope they enjoy them and the best would be if they tell me they taste like home!
Thank you for the recipe!

By: Audrey

Audrey — Fri, 05 Feb 2021 21:31:29 +0000

In reply to Doreen. Amazing, thank you Doreen!

By: Doreen

Doreen — Fri, 05 Feb 2021 20:36:00 +0000

I made this recipe yesterday and I’m so happy I doubled it! These buttery, tender croquants are insanely delicious! Merci!

By: Audrey

Audrey — Mon, 25 Jan 2021 21:05:04 +0000

In reply to Doreen A Fiorillo. yes absolutely!

By: Doreen A Fiorillo

Doreen A Fiorillo — Sun, 24 Jan 2021 22:24:36 +0000

Can this cookie recipe be doubled as it is written to make 36 cookies? Thank you